For the Garlic & Herb Butter:

1. Melt the butter in a small saucepan and then add in the grated garlic and herbs.
2. Cook for a few minutes or until the garlic is very fragrant.
3. Remove from heat and set aside to cool slightly.

Make the Dough:

1. While the butter is cooling, combine the warm water and sugar in the bowl of a stand mixer (or in a large mixing bowl if you do not have a mixer). Mix until the sugar is dissolved. Stir in the yeast.
   Place the milk in a microwave-safe measuring cup (you can also do this on the stove in a small pot). Microwave for 30 seconds, stir, and microwave again for another 30 seconds or until the milk is warm but not scalding hot (if it’s too hot, it will kill the yeast).
2. Add the milk and 3 tablespoons of the garlic-herb butter to the yeast mixture in the bowl and stir to combine. Reserve the rest of the butter for brushing over the rolls after baking.
3. With the dough hook attachment, slowly add the flour to the wet ingredients (alternatively, stir in by hand). Once the flour is mostly incorporated, sprinkle in the salt.
4. Mix the dough until it comes together. If it is sticking to the sides of the bowl, add a little more flour, about 2 tablespoons at a time, so that the dough pulls away from the sides of the bowl and is only slightly sticky.
5. Mix the dough on low speed for about 2-3 minutes or until smooth. Alternatively, if mixing by hand, transfer the dough to a floured surface and knead by hand for about 5 minutes or until smooth and elastic.
6. Form the dough into a smooth ball with your hands and then place it in a greased bowl.
7. Cover with a towel and let the dough rise in a warm spot for 30 minutes (it will be closer to an hour if using active dry yeast – dough using instant yeast will proof faster), or until it has doubled in size. I like to do this in my turned-off oven.

Form the Rolls:

1. Punch down the dough to remove excess air and transfer it to a lightly floured surface. Divide the dough into 15 equal pieces.
2. Form each dough piece into a smooth, round ball and place in a well-greased 9 x 13-inch baking pan. The rolls will not fully touch each other in the pan. With 15 rolls, you should have 5 rows of 3.
3. Once all the rolls are formed and in the dish, cover with a towel and allow to rise again for another 20-30 minutes. The rolls should double in size and be touching each other on all sides in the pan.

Bake the Rolls:

1. Preheat the oven to 400°F while you wait for the rolls to rise the second time.
2. Brush the risen rolls with egg wash (a beaten egg with a splash of water).
3. Bake for 20-25 minutes or until the rolls are puffed and golden brown on top.

To Serve:

1. When the rolls come out of the oven, brush them generously with the remaining garlic & herb butter mixture.
2. Sprinkle the rolls with flaky sea salt and serve while warm.